Ricotta Hemp Flour Pancakes

Ingredients

• 1 cup all-purpose flour
• ½ cup hemp flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp sea salt
• 1 ¼ cup 1-2% milk
• ¾ cup low fat Fiorella ricotta
• 2 large eggs
• 2 Tbsp maple syrup
• 1 tsp vanilla extract
• 1 Tbsp butter
• Extra butter for pan

Method

1. Preheat a griddle to moderately high heat or 375F; you can also use a pan over medium heat.
2. Add all the dry ingredients (both flours, baking powder, baking soda, salt) for a mixing bowl and whisk until well combined. Make a well in the center of the flour mixture and set aside.
3. Add the wet ingredients, except for the melted butter, to a separate bowl and mix well. Then whisk in the melted butter until well blended.
4. Immediately pour the liquid mixture into the dry ingredients and whisk to combine all the ingredients together. The batter should be slightly lumpy.
5. Pour roughly ¼ cup batter onto the hot griddle or pan and cook until you start seeing bubbles appear on the surface and the bottom is golden brown. Flip and cook the other side also until golden brown.
6. Eat immediately! You can also give these a lemony twist by adding the zest and juice of ½ to a whole lemon to the liquid ingredients, or sweeten things up with mixed berry compote.

Tools

• Whisk
• Measuring cups 1, ½, ¼
• Spatula